The cheek on the cod contains a delicious medallion of the best quality cod meat. Everything on the fish must be utilized, and there is a lot of good food here.
After the heads are cut off and the tongues are cut, the cheeks are cut out. The medallion sits just below the eye, and is cut out with a knife.
Cheeks of cod can be fried straight on the pan, but are also recommended in fish soup. They become tender and give a very good taste.
Cutting cheeks is a laborious job, so this is not part of our daily production. This is produced to order in advance, or when the time is right.